Single Origin Favorites Sample Pack

Brazil Santos

• Elegant and effortlessly smooth, this classic Brazilian coffee offers silky cocoa notes that linger gently on the palate, creating a comforting yet refined experience.
• Tasting Profile: Elegant, smooth cup with cocoa notes.
• Grower: Fazenda Santa Barbara, Sao
• Francisco, Santo Antonio
• Variety: Catuai and Mundo Novo
• Region:Parana and Sao Paulo Brazil
• Altitude: 750-1050 M
• Soil Type: Volcanic Loam
• Process: Pulped natural and dried in the Sun
• Roast: Medium

Colombia

Bright and vibrant, this Colombian coffee delights with the complex harmony of dried orange, ripe berries, and subtle chocolate, balancing fruitiness with rich cocoa undertones.

• Tasting Profile: Dried orange, berry, chocolate
• Grower: Smallholder farmers from Medellin
• Variety: Castillo, Caturra, Colombia, & Typica
• Region: Medellin, Antioquia, Colombia
• Altitude: 1300-1500 M
• Soil Type: Volcanic Loam
• Process: Fully washed and dried in solar dryers to protect the coffee from rain.
• Roast: Medium

Costa Rica

Sweet and inviting, Costa Rica’s signature notes of crisp apple, plump raisin, and golden honey create a perfectly balanced cup that is both lively and comforting.

• Tasting Profile: Sweet apple, raisin, honey
• Grower: Micro farms in Alajuela
• Variety: Caturra & Catuai
• Region: Alajuela, Costa Rica
• Altitude: 1300-1445 M
• Soil Type: Volcanic Loam
• Process: Eco-pulped and dried in the sun.
• Roast: Medium

Ethiopia

A delicate, fragrant coffee with milk chocolate sweetness, bright fruity notes, and hints of caramel. Its light, silky body makes it an elegant, nuanced indulgence.

• Tasting Profile: Milk chocolate, fruity, caramel
• Grower: Smallholder farmers from thee Sidama zone.
• Variety: Indigenous Heirloom Cultivars
• Region: Sidama Zone, Ethiopia
• Altitude: 1700-1900 M
• Soil Type: Nitisols
• Process: Full natural, sorted by hand. Dried on raised beds.
• Roast: Medium/Light

Honduras 

Deep, warm, and luxuriously smooth, this coffee carries rich layers of caramel, spice, and brown sugar, delivering a comforting and indulgent experience with each sip.

• Tasting Profile: Caramel, spice, brown sugar.
• Grower: 1500 grower/members from Cafe Organics Marcala
• Variety: Bourbon, Catuai, Caturra, Lempira, & Typica
• Region: Marcala, La Paz, Honduras
• Altitude: 1300-1700 M
• Soil Type: Clay Minerals
• Process: Fully washed and sun dried.
• Roast: Medium/Dark

Tanzania

Light and fragrant, this Tanzanian coffee enchants the palate with floral jasmine, juicy pear, hints of strawberry, and subtle fruity brightness, creating a delicate and elegant finish.

• Tasting Profile: Pear, floral, jasmine, strawberry.
• Grower: Small cooperative farmers in the Mbeya area
• Variety: Bourbon & Kent
• Region: Mbeya Region of Tanzania
• Altitude: 1200-1900 M
• Soil Type: Clay Minerals
• Process: Fully washed and dried on raised beds
• Roast: Medium/Light